How to make it

In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds. Beat in the sugar. Add the egg; beat well. Stir pumpkin and flour mixture into egg mixture. Stir in the chopped pecans. Drop the dough by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet.

Bake cookies in preheated oven for 10-12 minutes or until bottoms are lightly browned. Transfer the cookies to wire racks; cool.

Frost the cooled cookies with Brown Sugar Butter Frosting.

TO MAKE THE BROWN SUGAR BUTTER FROSTING:

In a medium saucepan heat 6 Tablespoons butter and brown sugar over medium heat until butter melts. Remove mixture from heat. Stir in sifted powdered sugar and vanilla. Add enough hot water to make a smooth, spreadable frosting. Frost cooled cookies immediately after preparing frosting. If frosting becomes grainy, add more drops of hot water and stir until smooth.

Makes about 40 cookies.

TO STORE:

Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze unfrosted cookies up to 3 months. Thaw cookies, then frost.